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What’s wrong with me: Tasty Tofu Scramble

If you’re a reader of The Kitchn, you’ll know that the past week has been vegan-themed over there. There have been new recipes, thought-provoking discussions and round-ups from their vast archives. For my part, I’ve long maintained that I could never go vegan; I was born with a rare condition that would make this impossible for me. Namely, my insides are 15% cheese, and if I don’t maintain that ratio, I will die.

Ok, not really. But vegan has never been my bag, as much as I love my veggies, grains and other whole foods. However, this week I’ve surprised myself by being immeasurably excited by the content being posted on The Kitchn, to the point of occasionally asking myself “Ele, what is wrong with you?” I’ve rooted in my cupboards, picked out the vegan ingredients from the merely vegetarian, have made three vegan recipes and even considered going dairy-free for one or two days a week this year.

If I’m going to stick to that (and I’m making no promises), I’ll need something to replace my beloved weekend breakfast, scrambled eggs. Tofu scramble was something I’d never had, nor even considered trying, before now. But after making this, I wondered why; it’s a quick easy meal, and infinitely versatile. Keep the flavours simple for breakfast or punch them up (I’m thinking garlic, ginger and fresh chilies) for lunch or dinner.

Unlike scrambled eggs, tofu will never really “hold on” to the vegetables cooked with it, so expect a looser dish, more like a stir-fry. But with a hot english muffin, drizzled with some olive oil and sprinkled with fresh herbs, this is truly a breakfast of (vegan) champions. And there ain’t nothing wrong with that.

  • Tasty Tofu Scramble
  • serves 2
  • 250g tofu (whatever type you like, I used firm)
    1 Tbs. olive oil
    1/2 a small red onion, finely chopped
    1/2 a red pepper, chopped
    1/2 cup frozen peas
    1/4 tsp. turmeric
    1/4 tsp. paprika
    1/4 tsp. chili powder
    1 Tbs. soy sauce
    1 Tbs. finely chopped parsley
    sea salt and black pepper, to taste
  • 1. Drain the tofu and wrap it in a tea towel for 10 minutes or so, while you get on with chopping the vegetables. Crumble roughly into a bowl and set aside.

    2. Heat the olive oil in a nonstick pan over medium heat, and add the onion. After a minute or two, add the red pepper and frozen peas, and continue cooking for another 3-5 minutes, until the veg are cooked but still have bite. Stir in the spices.

    3. Add the tofu and turn the heat up a little; scramble gently until everything is coated well in the spices. If you’re using it, add the soy sauce at this point. After 2-3 minutes, remove from the heat and add the parsley, salt and pepper. Serve immediately.

8 comments

  1. Heather says:

    You should try Indian black salt (although it’s pink in colour) in your tofu scrambles. It has a sulfurous smell/taste, so adding just a tiny bit makes the tofu taste more eggy. Just don’t add too much, or it becomes overwhelming.

  2. Vegan Piggy says:

    Going vegan isn’t as difficult as you think :) I didn’t think I could do it either, and 8 months later now, I’m incredibly happy with my decision. I’ve always loved to cook, so I didn’t think vegan cooking could be as much fun. I’ve found the challenge of rethinking old recipes to be a great change of pace, not to mention all the health benefits. I love tofu scrambles. That looks delicious! I’ve been a follower of your blog for a little while. I noticed the vegan shift too, and wondered what was goin’ on over here :)

  3. Hilary says:

    I was actually alarmed there for a moment – “How does my sister have a rare condition I didn’t know about?!”

    Maybe you could consider Mark B’s Vegan Before 6 routine? (Milk in coffee is still allowed!)

  4. Cristina says:

    I never tried scrambled tofu…sounds delicious, I’ll give it a try :)

  5. I think I have a similar rare condition: my insides are 15% natural yogurt. How could I ever give it up? But for me, I’m now a semi-regular vegetarian, so that is a step in the right ecological direction. And I love vegan cooking, too. Thanks for sharing.

  6. Cook says:

    Addition of soy sauce gives us the delicious taste….But make sure that, it don’t exceed 1 tbsp.. Thanks for the recipe..

  7. Cassi says:

    I’m a vegan flirt {so says Alicia Silverstone} and I love tofu scramble! I turned my longtime vegetarian friend on to the scramble offered by a local fav restaurant of ours, and they cover it in basil pesto. Sooo good. We just went to brunch twice there last week and I ordered the tofu scramble the first time, then she ordered it the second time. Paired with bottomless mimosas on the weekends, we’re totally hooked. I’ll have to try yours {sans turmeric…allergic} the next time I make it at home. I have tons of tofu in my pantry.

  8. love cooking says:

    What a creative idea for me. I love tofu, but never think of having it in the morning for breakfast. It is always a dish for me during lunch or dinner. Now, even for breakfast. Tofu with soy sauce is always the perfect match. I always have fry tofu and dipped with soy sauce.